Photo: Gentl & Hyers; Styling: Kendra Smoot
Total Time
32 Mins
4 servings (serving size: about 1 1/3 cups)

Make a quick fresh tomato sauce for this meatless pasta recipe by roasting cherry tomatoes and adding basil, parsley and goat cheese to the dish.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

Step 3

While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

Step 4

Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Chef's Notes

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Ratings & Reviews

jjjamstou2's Review

September 11, 2013

4.5 stars

August 21, 2016
Sometimes less is more.  This is one of those meals that is classic and simple yet extremely good.  Quality goat cheese is a must.  I also roasted a clove of garlic with the tomatoes and then minced and added at the end.  I needed no extra pasta water here.  Great way to use those garden cherry tomatoes.  Really, really good.  And so easy.

mjmaehara's Review

August 03, 2014

kittylane's Review

January 02, 2014
My husband & I loved this dish. Read other reviews and made adjustments. Added lots garlic with skin, big chunks of shallots & red bell pepper with the cherry tomatoes along with olive oil, s & p and dried red pepper flakes & balsamic vinegar ( that's what I have ). Roasted them 15 min ( as suggested by other reviewer ). Added roasted vegetables ( smashed to garlic paste & slice shallots & red bell pepper ) to hot drained linguine. Added rotiserrie chicken breast, chunks and fresh monzarella cheese.... lots of sliced fresh basil. Delicious .... light ... and quick !

ktleyed's Review

June 09, 2013
Not bad but needed salt and the goat cheese was too mushy but tasty! next time I think I'll use linguine instead of spaghetti and definitely add garlic, but overall not a bad weeknight dinner.

kellyspencer's Review

September 19, 2012

Basset_Hound's Review

July 17, 2012
We have a cherry tomato in our garden that is VERY productive. I used the tomatoes in this recipe and found it easy and delicious.

Sajennings's Review

July 17, 2012
This was awesome! I followed the recipe, with the one exeption of adding one clove of garlic (skin on) to the tomato mixture for roasting. I pressed the roasted garlic into the pasta mixure at the same time as the tomatoes. My husband and I loved this dish and we will be adding it to our regular recipies. The next time I make it I am going to experiment with adding a little less goat cheese (about 1/3 cup instead of 1/2 cup). I also plan on making this for my next girl's night dinner!

AndoverCookie's Review

July 02, 2012
Excellent meatless weeknight meal. The flavors are wonderful but you need to use fresh ingredients, especially the basil and parsley. The goat cheese lends a creamy texture and tops off the dish. This will be a new go-to staple in our house.

Kristie19's Review

June 18, 2012